Chinese Egg Rolls
Add an authentic Chinese dish to your cookbook with this scrumptious recipe that's easy to follow. 344
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Ingredients
| ½ | cup |
carrots
chopped |
|
| 10 | each |
napa cabbage leaves
chopped and ends removed |
* |
| 2 | stalks |
bok choy
chopped |
* |
| 4 | cups |
mung bean sprouts
fresh |
|
| ½ | medium |
onions
chopped |
|
| 4 | each |
garlic cloves
minced |
|
| ½ | cup |
bamboo shoots
chopped |
|
| 1 | cup |
water chestnuts
chopped |
* |
| 1 | pound |
pork
cooked, ground |
|
| 1 | pound |
shrimp
small sized or chopped |
|
| ½ | pound |
beef
cooked, ground |
|
| ¼ | cup |
wine
Chinese cooking style |
* |
| ¼ | cup |
soy sauce, tamari
|
|
| 3 | tablespoons |
sesame oil
|
|
| 1 | pk |
egg roll skins
or wrappers |
* |
| 1 | x |
vegetable oil
for frying |
* |
| 1 | each |
eggs
beaten |
Directions
Mix filling ingredients together. Put mixture in the freezer awhile to cool. Warm meat tends to soften the wrappers and make things messy. Heat vegetable oil in fryer to 325℉ (160℃).
To roll, place about 3 tablespoons filling mixture in the center of the wrapper. Fold 1 corner over mixture and fold in ends. Continue rolling. Brush egg mixture on exposed corner of wrapper to help seal egg roll.
Put egg rolls in hot oil, a few at a time, and fry a few minutes on each side until golden brown. Remove to drain on paper towels. Serve warm with soy sauce, hot mustard, or sauce of your choice.
Makes 18 egg rolls.
